Rib Eye Steaks with The Best Cream Sauce (2024)

Steaks – although I made this dish with rib eye steaks, feel free to use your favorite steaks. It’s best to choose steaks that are about1-inch thickbutnot thicker than 1 1/2 inches.

Heavy whipping cream – for a rich and decadent sauce, do not substitute this ingredients with less fat options.

Blue cheese crumbles – you can use blue cheese crumbles or gorgonzola, whichever taste you prefer.

Dijon Mustard – use Dijon mustard for best results, do not substitute with yellow mustard.

Shallots – if you’re unable to find shallots, you can use Vidalia onion instead. You will only need 1/4-1/3 onion, depending on the size.

See recipe card for complete information on ingredients and quantities.

Decide on the kind of steaks you want first. I’ve used ribeye steaks in this recipe but you can also pick your favorite steaks, whether it’s sirloin, NY strip, tenderloin, T-bone, ribeye steaks or any other cut you love.

PRO TIP: About 30-45 minutes before cooking the steaks, take them out of the refrigerator and out of the package. Let the steaks rest and warm up on the cutting board.

Preheat your oven to 450° at this time.

When you’re ready to cook the steaks, preheat an oven-safe skillet over medium-high heat. Add a couple of tablespoons of oil to the pan. Pat the steaks with paper towel on all sides and season with salt and pepper on both sides as well (1).

Sear steaks in the hot pan for about 45 seconds on each side, until there is a a brown sear and transfer the steaks to the preheated oven.

Depending on the thickness and size of the steaks, it could take 4-10 minutes so you need to keep an eye on the internal temperature. (Having a bone in the steak also affects how long it will need to cook.) You can use a leave-in thermometer to track temperature take the steaks out of the oven to take the temperature. Insert meat thermometer through the side of the steak, towards the middle.

When steaks reach desired temperature, take them out of the oven and out of the pan right away. Let steaks rest on the cutting board for about 5 minutes before serving.

PRO TIP: Prepare and measure all your ingredients before cooking because this is a fast recipe.

Melt butter in a preheated cooking pan over medium heat and add shallots and garlic. Sauté shallots and garlic until browned and whisk in heavy whipping cream (2). Whisk in Dijon mustard and blue cheese crumbles.

Lower heat to medium low and slowly stir until blue cheese is melted and incorporated into the sauce. Stir in freshly grated Parmesan cheese until well incorporated (3). Take off heat and serve over steaks when ready.

What Are Good Sides To Serve With A Steak?

The most classic sides for steaks are potatoes and vegetables. You can make either mashed potatoes or roasted potatoes as a potato side. Home fries would be another great and simple potato side.
As far as vegetables, go for something refreshing, crunchy, and simple like green beans, asparagus, broccoli, cauliflower, or sauteed mushrooms. Don’t overpower the vegetables with extra seasonings and additional flavors because there is a lot of flavor in the sauce. Keep it simply seasoned with salt and pepper, and maybe a little garlic powder.

What Wines To Serve With The Steak?

Steaks are generally paired with a red whine but because of the addition of cream sauce, you can try a full-bodied white wine pairing as well.
First, think of the type of steak you chose, if you chose a fatty steak like ribeye, go with bolder red wines that are high in tannins.
If you chose a lean cut, like sirloin, go with lighter or medium-bodied red wines. Wines what would go well with this steak in cream sauce are:
Cabernet Sauvignon (fattier cuts like ribeye)
Pinot Noir (lean cuts like filet mignon)
Sauvignon Blanc
Full-bodies Chardonnay

How to Season the Steaks?

When you have a good steak and serving it with sauce, the best way to season it is withsalt and pepper! No need for crazy steak seasonings, let the meat shine.

How To Reheat The Cream Sauce

Cream sauce are not normally meant to be reheated because it breaks down to easily. It you must reheat cream sauce, do it low and slow. Reheat at low temperatures while whisking/stirring often.

In the microwave: make sure to set the microwave at half power or lower and reheat for about 30 seconds at a time, stirring in between.

On stove-top: transfer cold sauce into the cold sauce pot and reheat on low temperature, stirring often. Make sure not to overcook, heat up just until warmed enough.

Steak Temperature Guide

Remember that when cooking steaks,you can’t set exact time on a timer when it comes to cooking steaks. Every cut of beef is different, has a different amount of fat, and varies in size. For these reasons, steaks can take a different amount of time to cook.Taking the temperature of the steakis themost reliableway to know when it’s cooked the way you like it.

To take the temperate, lift it out of the skillet with a pair of tongs and insert the probe into the thickest part, through the side, towards the middle. This makes reaching the center easier and ensures that the reading doesn’t include the heat from the pan as well.

Althoughmedium-rare is most often recommended for good quality steaks, you can use this guide to make sure it’s cooked exactly how you like.

• 125° – 130° = Rare
• 135° – 140° = Medium-rare
• 145° – 150° = Medium
• 150° – 155° = Medium-well
• 160° – 165° = Well

More Beef Recipes To Try:

French Onion Salisbury Steaks

Prime Rib

Steak Enchiladas with Jalapeno Cream Sauce

Steak Pizzaiola

Roast Beef

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